Boeuf Bourguignon is a timeless French dish from the Burgundy region that brings together beef, red wine, and vegetables in a deeply savory stew.
This dish is slow-cooked to tender perfection, with crispy bacon, earthy mushrooms, and sweet pearl onions, making it a warming, hearty meal.
In a Dutch oven, cook diced bacon in oil until crisp. Remove and set aside.
Brown the beef cubes in the bacon fat in batches. Set aside.
Sauté onions and carrots until soft. Add garlic and tomato paste.
Return beef and bacon to the pot. Sprinkle with flour and stir to coat.
Add red wine and beef stock to cover the meat. Add bouquet garni, season with salt and pepper.
Cover and simmer for 2.5–3 hours on low heat or in a 160°C oven.
In a pan, sauté pearl onions with butter, oil, and a pinch of sugar until browned and soft.
In another pan, sauté mushrooms in butter until golden.
Add both to the stew and simmer everything for another 10–15 minutes.
Serve hot with mashed potatoes or crusty bread.